Split-Top Butter Loaf
Recipe from Family Circle

Bread and butter is one of the great culinary combinations that's often overlooked. These loaves are brushed with melted butter during baking, and the split top ensures that every bit is saved for optimal buttery goodness.



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Servings: 24
Yield: 2 loaves
Prep Time: 25 mins
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Ingredients
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    1   teaspoon 
    sugar
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    3/4  cup 
    warm water (105 to 115 degrees F)
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    1   envelope 
    active dry yeast
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    1 1/2  cups 
    buttermilk
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    1   
    egg
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    1   tablespoon 
    salt
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    1/4  cup 
    honey
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    3   tablespoons 
    butter, in pieces
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    6   cups 
    bread flour
Topping:
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    2   tablespoons 
    butter, melted

Directions
1.
Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.
2.
Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 to 120 degrees F on instant-read thermometer. Transfer to large bowl.
3.
Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl.
4.
Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.
5.
Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5-inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours.
6.
Heat oven to 350 degrees F. With a razor blade or very sharp knife, make a slash down length of each loaf.
7.
Bake in 350 degrees F oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire rack to cool.
Nutrition information
Per Serving: cal. (kcal) 143, Fat, total (g) 3, chol. (mg) 16, sat. fat (g) 2, carb. (g) 26, fiber (g) 1, pro. (g) 5, sodium (mg) 286, Percent Daily Values are based on a 2,000 calorie diet
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